Milk-based recipes

- Posted on Jun 19, 2013 - 02:04 PM

ICE CREAM CUSTARD

1½ qt. (6 c.) whole milk

1½ c. sugar

6 eggs, well beaten

1/8 tsp. salt

1 Tbs. vanilla extract

Combine all ingredients, except vanilla. Cook over low to medium heat, stirring constantly, until mixture coats a metal spoon. Cool slightly; stir in vanilla. Chill several hours or overnight. Fill the freezer can of an ice cream maker. Process according to manufacturer’s direction. Place in a plastic container with tight-fitting lid. Freeze several hours or overnight.